US4806373A - Process for curing meat with fruit juice - Google Patents
Process for curing meat with fruit juice Download PDFInfo
- Publication number
- US4806373A US4806373A US07/150,914 US15091488A US4806373A US 4806373 A US4806373 A US 4806373A US 15091488 A US15091488 A US 15091488A US 4806373 A US4806373 A US 4806373A
- Authority
- US
- United States
- Prior art keywords
- meat
- juice
- curing
- smoked
- apple
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
Definitions
- This invention relates to a process for curing meat and, more particularly, to a process for curing meat using certain fruit juices. Specifically this invention provides a cured meat containing sufficient fruit juice sweetner of glucose-fructose type to enhance taste and improve the effectiveness of the seasoning and other curing additives.
- Meat curing involves treating a meat product with addivites such as salt, color-fixing ingredients and seasonings in order to impart desired palletability traits to the meat product.
- the meat products that can be cured in this manner include intact meat products and comminuted meat products.
- Intact meat products include bacon, corned beef, ham, smoked butt, pork hocks, chicken, turkey and related meat products.
- Comminuted meat products include all types of sausage items. Products intermediate to these categories include sectioned meat products, chunked meat products and formed meat products.
- Meat curing agents or additives include sodium chloride, sodium and potassium nitrate, sodium and potassium nitrite, sodium ascorbate, sodium erythorbate, phosphates, sugar, seasonings, and the like.
- The.salt content of such cured meats generally varies from about 1 to about 12% by weight depending on the particular type of meat product.
- Salt is used for flavor, preservation and extraction of myofibrillar protein.
- Nitrite promotes color development, flavor and preservation by inhibiting the growth of microorganisms and fat oxidation.
- Erythorbate acts as a color stabilizer, reduces fat oxidation and inhibits undesirable nitrite reactions.
- Phoshates facilitate myofibrillar protein extraction, inhibit fat oxidation and improve color development.
- Sugar is used principally for flavor, but also helps set color or develop glazes.
- the present invention provides for a process for curing meat comprising (a) contacting said meat with a curing composition comprising apple juice, pear juice, cherry juice, strawberry juice, pineapple juice and/or peach juice, and (b) curing said meat for an effective period of time to provide a desired cured meat product.
- a process for curing comminuted meat products and the like comprising the steps of (a) preparing a mixture comprising at least one meat and at least one fruit juice selected from the group consisting of apple juice, pear juice, strawberry juice, pineapple juice, and/or peach juice, (b) comminuting said mixture, and (c) curing said mixture for an effective period of time to provide a desired cured meat product.
- the meat products produced by this process are sweetened by the fruit juice and thus do not contain cane, beet or related sugars such as sucrose and the like which are harmful to diabetics and other persons on low sugar diets.
- the sweetness is due to monosaccharides of glucose and fructose.
- An unexpected advantage with this invention is that by virtue of the use of the indicated fruit juices in the curing composition, sodium chloride is not needed to provide desired taste characteristics; when sugars such as sucrose and the like are used, additional salt is required to offset the sweetness imparted by such sugars.
- the meat products made in accordance with the invention can have significantly reduced levels of salt when compared to meat products made with conventional processes using sugars such as sucrose and the like.
- the fruit juice appears to enhance the effect of the other additives.
- meat as used herein is to be understood as meaning all raw flesh of animal origin including sea food that are customarily used as food. Included within this group are intact meat products, comminuted meat products, sectioned meat products, sectioned meat products, chunked meat products, formed meat products, and the like. Examples include bacon, smoked beef, corned beef, ham, cottage ham, Canadian bacon, smoked cottage butt, pork loin, rib, smoked chicken, smoked turkey, chunke or formed hams, roasts, steaks, sausage, smoked shrimp, smoked salmon, smoked sturgeon, and the like.
- juice encompasses natural fruit juices as well as concentrated and diluted forms of fruit juice.
- the juice may be single strength to concentrates of 5 to 6 strengths.
- These juices may be decolorized, deionized, deacidized and the fruit acids may vary from about a pH of 5 to 2.5, 3 or 4.
- the curing compositions employed in accordance with one embodiment of the inventive process comprises apple juice, pear juice, cherry juice, strawberry juice, pineapple juice and/or peach juice.
- Apple juice is preferred. These juices can be in their natural state, or they can be diluted or concentrated. Decolorized and unflavored grape juice or pineapple juice have certain advantages of high brix content.
- the apple juice is preferably pure, unsweetened apple juice.
- the curing compositions besides the fruit juice can also contain water and other stndard ingredients typically contained in curing formulations such as sodium or potassium nitrate, sodium or potassium nitrite, sodium chloride, sodium ascorbate, sodium erythorbate, monosodium glutamate, phosphates (e.g., sodium tripolyphosphate, sodium hexametaphosphate), seasonings, etc.
- These curing compositions preferably contain no sodium chloride or low leverls of sodium chloride (e.g., one-half pound or less of sodium chloride per gallon of fruit juice) but can contain up to about 10% by weight sodium chloride.
- Nitrites are generally present at levels in the range of from about 10 to about 280 ppm.
- the curing composition can be in the form of a solution, a water-based mixture or slurry, or a dry mixture may be used. The preferred form depending on the manner in which contact between the curing composition and the meat is effected.
- the curing composition is preferably absorbed or impregnated into the meat at levels of up to about 30% by weight, preferably up to about 15% by weight, more preferably up to about 5% by weight, more preferably in the range of about 2% to about 3% by weight based on the weight of the meat prior to contact with the curing composition.
- cured meat composition with about 2% up to limit permitted by the USDA can be obtained.
- Standard procedures known in the art can be used to effect contact between the curing composition and meat.
- the curing composition can be injected into the meat using standard pumping techniques such as stitch or spray pumping.
- stitch or spray pumping the curing composition enters the meat through numerous perforations in the walls of hollow needles.
- Multi-needle injectors having fine hollow-stemmed needles arranged in banks which automatically move the needles into the products as they move on conveyor belts can be used.
- To accelerate the distribution of the curing composition within the product and improve cure uniformity meat products such as boneless hams may be tumbled or massaged after injection.
- the curing composition can be applied using dry-curing techniques. In dry-curing the curing composition is rubbed in dry form over the surface of the meat. The meat is then stored and allowed to cure. For large cuts of meat, the curing composition is preferably applied several times. Dry-curing can be used with specialty items such as country-cured hams and bacons.
- Comminuted meat may be cured in accordance with this invention by mixing the curing composition with the comminuted meat.
- the degree of comminution varies considerably from one product to another. Sectioned or chunked and formed products may be composed of particles that weight more than one pound each, whereas finely comminuted meats can be chopped to a paste-like texture of very small particles.
- Comminution equipment includes grinders, silent cutters, emulsion mills and flaking machines. Blenders, mixers, tumblers or massagers can be used to subject the meat to mechanical action in the presence of the curing composition of the invention.
- Sodium chloride can be added to the curing composition of the invention to extract the principal myofibrillar protein, myosin, from the muscle. The extracted myosin gells when the comminuted meat is heated to form a matrix which entraps water and fat and binds the meat particles to each other.
- Comminution reduces the raw meat material to small meat pieces, chunks, chips or slices. Sausages are comminuted meat products that can be cured in accordance with the invention.
- the fruit juice particularly favors uniform mixing of sage, pepper, salt, nitrites in the sausage and comminuted product.
- the curing compositions used in the curing of such large particles or chunks preferably contain an effective amount of sodium chloride and a phosphate (preferably sodium tripolyphosphate or hexametaphosphate) to extract salt-soluble proteins that form a tacky exudate which acts as a heat-set glue to bind the chunks of meat together after cooking.
- a phosphate preferably sodium tripolyphosphate or hexametaphosphate
- the curing temperature used in accordance with the inventive process ranges from just above the freezing temperature of the meat up to about 100° F., preferably from about 35° F. to about 50° F., more preferably about 40° F.
- Curing times preferably range up to about 30 days, more preferably from about 10 to about 30 days, more preferably from about 15 to about 25 days, more preferably about 21 days.
- Meat products that are cured in accordance with this invention can also be smoked to impart a desired smoke flavor and color.
- the smoking procedure can be effected concurrently with or subsequent to the curing step of the inventive process.
- the smoking procedure may also include a drying or cooking cycle, depending on the product.
- some phenolic compounds present in smoke provide protection from fat oxidation. It is amazing that the fruit acids, aldehydes and fruit related products in the juice do not react with the phenals and related smoke products to give off offensive odors or taste. Further protection is provided by bacteriostatic effective smoke components along with the drying effect that inhibits bacterial growth on the dried surface. Forced-air smoking chambers with close control of time, temperature and humidity which are known in the art can be used.
- the processing cycle may include predrying, smoking, cooking, drying and cooling.
- Smoke can be generated by electrical smoke-heat generators which offer close control over temperatures.
- Enhanced smoke composition or liquid smoke i.e. usually derived from wood tars, may be used as an atomized spray or regnerated smoke.
- the smoking chamber can be designed for batch or continuous processes.
- oil or water-based liquid smoke can be added directly to the meat products as flavoring in lieu of the smoking process. Oil-based liquid smokes are preferably used when the meat product is sensitive to low pH of water-based liquid smokes and to insure penetration of the smoke components into the fat phase.
- the cured meat products produced in accordance with the inventive process can be stored under cool or frozen conditions using standard refrigeration techniques. These products can be stored frozen for up to about one year. Again the cured fruit juice meat product has enhanced resistance to development of the freeze taste.
- a curing composition is prepared by dissolving 24 pounds of sodium chloride and 0.48 pound of sodium nitrite in 48 gallons of pure, unsweetened apple juice.
- a curing composition is prepared by dissolving 24 pounds of sodium chloride and 0.72 pound of sodium nitrite in 48 gallons of pure, unsweetened apple juice.
- Example 4 is repeated with the exception that the bone in the ham is not removed.
- Bacon is made by first removing the rib to provide 100 pounds of rib belly. The skin is then removed using a conventional skinning machine. Three pounds of the curing composition of Example 1 are mixed with the meat in a meat massager and maintained therein for 10 days at a temperature of 40° F. The agitatr in the meat massager is activated for 10 minutes each day to enhance the contact of the curing composition with the meat. The meat is removed from the meat massager. Excess fat is trimmed. The meat is smoked for 36 hours, the internal temperature reaching 140° F. The meat is then chilled to 42° F. to provide the final product.
- Example 6 is repeated with the exception that prior to smoking, the meat is dipped in dehydrated apple chips to provide a crust.
Abstract
Description
Claims (14)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US07/150,914 US4806373A (en) | 1986-08-01 | 1988-02-01 | Process for curing meat with fruit juice |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US89321686A | 1986-08-01 | 1986-08-01 | |
US07/150,914 US4806373A (en) | 1986-08-01 | 1988-02-01 | Process for curing meat with fruit juice |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US89321686A Continuation-In-Part | 1986-08-01 | 1986-08-01 |
Publications (1)
Publication Number | Publication Date |
---|---|
US4806373A true US4806373A (en) | 1989-02-21 |
Family
ID=26848150
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US07/150,914 Expired - Lifetime US4806373A (en) | 1986-08-01 | 1988-02-01 | Process for curing meat with fruit juice |
Country Status (1)
Country | Link |
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US (1) | US4806373A (en) |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5164213A (en) * | 1991-01-18 | 1992-11-17 | Archer Daniels Midland Corporation | Process for making low calorie and low cholesterol muscle meat |
US5652007A (en) * | 1992-12-01 | 1997-07-29 | Pleva; Raymond M. | Method of making a cured cherry-containing meat product |
US5670200A (en) * | 1992-12-01 | 1997-09-23 | Pleva; Raymond M. | Cherry-containing meat product and method of making the same |
EP0704159A3 (en) * | 1994-09-21 | 1998-10-07 | Rizzoli, Emilio | Process for processing tuna-fish prior to its canning |
US20040062850A1 (en) * | 2001-02-12 | 2004-04-01 | Edwin Gerns | Manufactured meat and method of production thereof |
US20080052202A1 (en) * | 2006-08-25 | 2008-02-28 | William Kress Bodin | Method and apparatus for mapping content descriptions to reusable containers |
US20080305213A1 (en) * | 2007-06-11 | 2008-12-11 | Kerry Group Services International, Ltd. | Method and composition for preparing cured meat products |
US20110171333A1 (en) * | 2000-12-05 | 2011-07-14 | Bryant Wadsworth | Morinda Citrifolia Based Antioxidant and Antimicrobial Formulations for Improved Color Stability and Increased Shelf Life of Various Meat Products |
US20150245643A1 (en) * | 2012-09-25 | 2015-09-03 | Gea Food Solutions Bakel B.V. | Combination of cooking and smoking |
US20170208825A1 (en) * | 2016-01-21 | 2017-07-27 | Alan Backus | Gaseous transfer device |
CN109567047A (en) * | 2019-01-24 | 2019-04-05 | 名佑(福建)食品有限公司 | A kind of Baconic and its manufacturing process |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1165924A (en) * | 1914-08-10 | 1915-12-28 | Herbert Watkins-Pitchford | Preparation of meat products. |
US2735777A (en) * | 1956-02-21 | Process for the improvement of taste | ||
US3099566A (en) * | 1959-06-23 | 1963-07-30 | Rhenus Rheinische Getranke Ind | Process for pickling meat and pickling preparation therefor |
US3138465A (en) * | 1962-04-30 | 1964-06-23 | Charles P Naschek | Meat curing process |
US3520701A (en) * | 1966-02-14 | 1970-07-14 | Robert B Rendek | Method of making a foamed meat flake |
US4183963A (en) * | 1976-02-02 | 1980-01-15 | Societe D'assistance Technique Pour Produits Nestle S.A. | Continuous food impregnation |
US4248902A (en) * | 1979-03-19 | 1981-02-03 | Rich Products Corporation | Intermediate-moisture meat products |
US4254152A (en) * | 1976-08-31 | 1981-03-03 | In. Da. Te. Aktiengesellschaft | Preserving food products |
US4384009A (en) * | 1978-10-03 | 1983-05-17 | Lewis Victor M | Method of manufacturing dehydrated meat product |
US4476112A (en) * | 1982-05-10 | 1984-10-09 | Stay Fresh, Inc. | Food preservative composition |
-
1988
- 1988-02-01 US US07/150,914 patent/US4806373A/en not_active Expired - Lifetime
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2735777A (en) * | 1956-02-21 | Process for the improvement of taste | ||
US1165924A (en) * | 1914-08-10 | 1915-12-28 | Herbert Watkins-Pitchford | Preparation of meat products. |
US3099566A (en) * | 1959-06-23 | 1963-07-30 | Rhenus Rheinische Getranke Ind | Process for pickling meat and pickling preparation therefor |
US3138465A (en) * | 1962-04-30 | 1964-06-23 | Charles P Naschek | Meat curing process |
US3520701A (en) * | 1966-02-14 | 1970-07-14 | Robert B Rendek | Method of making a foamed meat flake |
US4183963A (en) * | 1976-02-02 | 1980-01-15 | Societe D'assistance Technique Pour Produits Nestle S.A. | Continuous food impregnation |
US4254152A (en) * | 1976-08-31 | 1981-03-03 | In. Da. Te. Aktiengesellschaft | Preserving food products |
US4384009A (en) * | 1978-10-03 | 1983-05-17 | Lewis Victor M | Method of manufacturing dehydrated meat product |
US4248902A (en) * | 1979-03-19 | 1981-02-03 | Rich Products Corporation | Intermediate-moisture meat products |
US4476112A (en) * | 1982-05-10 | 1984-10-09 | Stay Fresh, Inc. | Food preservative composition |
Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5164213A (en) * | 1991-01-18 | 1992-11-17 | Archer Daniels Midland Corporation | Process for making low calorie and low cholesterol muscle meat |
US5652007A (en) * | 1992-12-01 | 1997-07-29 | Pleva; Raymond M. | Method of making a cured cherry-containing meat product |
US5670200A (en) * | 1992-12-01 | 1997-09-23 | Pleva; Raymond M. | Cherry-containing meat product and method of making the same |
EP0704159A3 (en) * | 1994-09-21 | 1998-10-07 | Rizzoli, Emilio | Process for processing tuna-fish prior to its canning |
WO1998005223A1 (en) * | 1996-08-01 | 1998-02-12 | Pleva Raymond M | Cherry-containing meat product and method of making the same |
US20110171333A1 (en) * | 2000-12-05 | 2011-07-14 | Bryant Wadsworth | Morinda Citrifolia Based Antioxidant and Antimicrobial Formulations for Improved Color Stability and Increased Shelf Life of Various Meat Products |
JP2004517642A (en) * | 2001-02-12 | 2004-06-17 | エイアールジー トレイディング ピーティーワイ エルティーディー | Processed meat and method for producing the same |
US20090214727A1 (en) * | 2001-02-12 | 2009-08-27 | Edwin Gerns | Manufactured Meat and Method of Production Thereof |
US7959959B2 (en) * | 2001-02-12 | 2011-06-14 | Arg Trading Pty Ltd | Manufactured meat and method of production thereof |
US7959960B2 (en) | 2001-02-12 | 2011-06-14 | Arg Trading Pty Ltd | Manufactured meat and method of production thereof |
US20040062850A1 (en) * | 2001-02-12 | 2004-04-01 | Edwin Gerns | Manufactured meat and method of production thereof |
US20080052202A1 (en) * | 2006-08-25 | 2008-02-28 | William Kress Bodin | Method and apparatus for mapping content descriptions to reusable containers |
US20080305213A1 (en) * | 2007-06-11 | 2008-12-11 | Kerry Group Services International, Ltd. | Method and composition for preparing cured meat products |
CN104068410A (en) * | 2007-06-11 | 2014-10-01 | 杰伯里国际有限公司 | Method and composition for preparing cured meat products |
US11071304B2 (en) | 2007-06-11 | 2021-07-27 | Kerry Luxembourg S.a.r.l. | Method and composition for preparing cured meat products |
US20150245643A1 (en) * | 2012-09-25 | 2015-09-03 | Gea Food Solutions Bakel B.V. | Combination of cooking and smoking |
US20170208825A1 (en) * | 2016-01-21 | 2017-07-27 | Alan Backus | Gaseous transfer device |
CN109567047A (en) * | 2019-01-24 | 2019-04-05 | 名佑(福建)食品有限公司 | A kind of Baconic and its manufacturing process |
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